Wednesday, August 30, 2017

Dining Out Southeast: Plaid Rhino, Hattiesburg, MS



We traveled last weekend to New Orleans for a few days. We spent the night in Hattiesburg, Mississippi and after checking into the hotel for the evening, we were ready for dinner. There were the usual chain restaurants located near the hotel. Then, we spied a sign: Plaid Rhino..

Now what is a Plaid Rhino? We debated for about a minute and then thought why not? I am so glad we decided to eat here. We were happily greeted and promptly seated.

Don't you love those glasses? And yes, we were encouraged to them with us when we finished our meal.

Harold ordered a Yuengling and I had a margarita on the rocks.


Our server was excellent and offered so many suggestions and answered all of our questions about the menu. When she realized it was our first time to visit, she quickly arrived at the table with a complimentary order of fried dill pickles with "comeback sauce." The menu lists them at $6.00. They were served piping hot, were extra crunchy, and the sauce lived up to its menu boast of "the best in town!"


There was a large crowd of college students who arrived and their order was placed before ours. The manager came by the table to tell us he didn't want us hungry while we waited on our order.....so he offered another choice of appetizer!

We chose the fried green tomatoes with Remoulade sauce. I loved the crunch on these and, once again, these were served piping hot! No heat lamp had been baking these for awhile. The sauce was spicy and perfect!  $6.00


If this wasn't enough......our server appeared and informed us that the manager wanted us to try the Crawfish Pepper jack Soup!  Cup $4.00 Bowl $7.00. Oh, my goodness. Imagine a cup full of spicy pepper jack cheesy goodness filled with crawfish and vegetables! Amazing goodness.



Trust me, this was enough food. We should have cancelled our burger orders!  Not!!! Especially when I realized they are all cooked over a wood fire grill.

Harold threw caution to the wind and ordered the Bom PC Burger. $13.00 Here's the menu description:

8 oz. Certified Angus Beef burger, grilled to your liking (he requested medium), smothered with sauteed onions and mushrooms, and covered with cheddar cheese, pepper jack, and applewood smoked bacon.  He chose sweet potato fries as his side. He loved it although it was almost too much for him to finish (but look what we had already been served!!).


And I chose the Plaid Burger, $9.00.  8 oz. Certified Angus Beef burger, grilled to your liking. Comes fully dressed with lettuce, tomato, mayo, and pickles. I ordered mine well done. It was perfect for me.


Some of the other burger choices offered were Elk, Bison, and Ostrich!!!

The menu includes po'boy sandwiches, pastas, a wide variety of salads, steaks, and seafoods!  I know where we will be stopping on repeat visits through Hattiesburg!

One Skillet Meal: Smoked Sausage with Kraut


Most of us are familiar with the classic Kraut and Wienies. You know, you heat a can of kraut, chop up some hot dogs and cook it all together for about 10 minutes.  Well, this is a really elevated version!

1 T. olive oil
1 medium yellow onion, peeled, sliced lengthwise and thinly sliced
1 green bell pepper, seeded and thinly sliced
1 T. minced garlic
1 lb. smoked sausage, sliced
32 oz. kraut, drained

In a large skillet, add olive oil and heat over medium heat. Add onions and bell pepper and cook for 5 - 6 minutes, stirring frequently. Add garlic and cook for 1 - 2 minutes.

Add sausage and increase heat to medium high.  Cook until sausages have browned, about 8 - 10 minutes. Continue to stir so that onions/peppers don't stick.

At this point, you'd have a delicious meal! You could add this to a toasted bun or hoagie roll and have a lovely dinner.  


But then you add the kraut and stir to combine all ingredients and let simmer for 5 minutes or so over low heat.  There you go! A delicious one skillet weeknight meal.  


Saturday, August 26, 2017

Dining Out New Orleans: Cafe Pontalba


One of my all time favorite places to "people watch" is at a table in the historic Cafe Pontabla right on Jackson Square with a direct view to the artists, musicians, and what have you going on right outside their doors.

When you're walking around the French Quarter in August with high temperatures and even higher humidity numbers, you need a refreshing drink.

And here was my choice.  The Cajun Cooler: a blend of vodka, orange juice, pineapple juice, topped with a splash of Midori Melon Liqueur .  VERY tasty!


Since I had oysters earlier in the day, I wanted some shrimp to nibble on while enjoying my drink.  Cajun seasoned fried oysters were the perfect nibble.  


And Harold decided he'd enjoy some shrimp as well, but he went with the po'boy version complete with the dressings of lettuce, tomato, and pickles.


I'm sure locals would call me out for recommending what to them is a "tourist trap." Well, I'm a tourist, and if a trap includes a lovely setting, cold beverages, a nice sampling of Louisiana fare ALL while enjoying one of the best people watching spots in the City, well......I recommend it!
 

Dining Out New Orleans: Felix's Restaurant and Oyster Bar

We got into the French Quarter just in time for a late lunch. We knew we wanted raw oysters, so after parking the truck, we made the .7 mile stroll through the crowds to Felix's Restaurant and Oyster Bar which is conveniently located at the corner of Iberville and Bourbon Streets.

Felix's has been serving the Gulf Coast and its visitors fresh, local seafood for over 70 years. Through its longstanding relationships with local fisheries and distributors Felix's sources the freshest, highest quality shrimp, oysters, and fish.

The atmosphere was lively, loud, and fun. What else could you expect on a Friday afternoon in the French Quarter? Service was attentive and prompt.

Of course, we started with a dozen raw oysters on the half shell.



Aren't those lovely? Even though August has no "R", these oysters were plump and tasty.

Plastic cups were provided to mix up your own special mix of ketchup, lemon juice, hot sauce, and of course, horseradish. Afraid you won't have enough horseradish to get just that amount of kick? No worries here!




Did we enjoy them? What do you think?


We also shared a bowl of gumbo full of shrimp and sausage. A big peeve of mine is being served lukewarm gumbo or soup. Thankfully, this bowl was served steaming hot.


If you find yourself craving oysters on the half shell and/or a tasty bowl of gumbo, check out Felix's in the Quarter!

Wednesday, August 23, 2017

One Skillet Chicken with Lemon Garlic Cream Sauce



We all love one skillet meals that can be prepared in a hurry for those busy weeknights. Now that school has started in many areas of the country, moms (and dads) are searching for "30 minute meals."  This one fits in that category. Take the few minutes to pound out the chicken into thin pieces. That assures quick cooking.

4 boneless/skinless chicken breasts or thighs pounded into 1/2 inch thickness
1 cup chicken broth
2 T. lemon juice
1 T. minced garlic
1/2 t. red pepper flakes (or more if you want a little more heat!)
1 T. olive oil
1/3 cup finely diced shallots (or red onion)
2 T. salted butter
1/4 cup heavy cream
2 T. chopped parsley or basil

Sprinkle both sides of prepared chicken with salt and pepper.

In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.

Preheat oven to 375 degrees F.

Heat the olive oil in a large oven safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Remove chicken to a plate. The chicken will finish cooking in the oven.

Reduce heat to medium, add the shallots to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Increase heat to medium high and let sauce come to a simmer. Continue to let the sauce cook for 10 - 15 minutes or until about 1/3 cup of the sauce remains.

When the sauce has thickened, remove from heat and add the butter. Whisk until it is completely melted. Add the heavy cream and whisk to combine. Place skillet back on the heat for 30 seconds or so to just begin to heat the sauce. Don't allow the sauce to boil.

Remove from heat, add the chicken back into the pan and turn to coat the chicken pieces with the sauce. Place the skillet in the oven for 5 - 8 minutes or until the chicken is completed cooked through and the internal temperature reaches 165 degrees F.

Top with chopped parsley or basil and serve with additional lemon slices. 

Delicious served over cooked pasta or rice.

Adapted from www.littlespicejar.com

Romaine and Grape Salad with Passionfruit Almond Vinaigrette


I have a new balsamic vinegar I've been wanting to experiment with:  Passionfruit White Balsamic. What better olive oil to pair with passionfruit than almond? Once again, simple and pure ingredients can give you such flavor in a healthy salad dressing!

Don't neglect to add the sunflower seeds. Not only are they delicious, but they contain Vitamin E, magnesium, and selenium.

For the Vinaigrette, whisk the following together in a small mixing bowl:

3 T. Passionfruit White Balsamic Vinegar
2 T. honey
1 T. Dijon mustard
2 t. minced shallots
salt and black pepper to taste

For the Salad, toss:

1 head Romaine lettuce, chopped, 8 - 10 cups
1 cup halved seedless red grapes
1/4 cup roasted and salted sunflower seeds

Drizzle the salad greens with the dressing and serve immediately.


Adapted from Cuisine at Home Issue 125



Tuesday, August 22, 2017

Greek Pork and Spinach Stew with beans and olives


Yes, on one of the hottest afternoons of the year, I made stew. There continues to be an interesting online debate on whether soups and stews and chilis are appropriate for the hot summer months. Maybe, maybe not. But I do know this one is delicious and will be repeated oftentimes during the winter months ahead.

2 cups minced onions
2 t. minced fresh garlic
1 lb. pork tenderloin, trimmed and cubed (remove the silverskin from the tenderloin and discard)
salt 
black pepper
dried oregano

1/2 cup dry white wine
2 cups low sodium chicken broth
16 oz. tomato sauce
2 Roma tomatoes, seeded, diced
1/2 cup sliced kalamata olives
1 bag baby spinach
1 can cannellini beans, rinsed and drained

Heat oil in a 5 quart Dutch oven over medium heat. Add onions; saute until softened, 3 - 4 minutes. Add garlic; cook 1 minute. Add pork and cook until browned 3 - 4 minutes.

Deglaze with wine, scraping up any brown bits. Cook wine until nearly evaporated. Stir in broth, tomato sauce, Roma tomatoes, and olives; increase heat to medium high and bring to a boil. Reduce heat to medium low and simmer stew 10 minutes. 

Stir in spinach and beans until spinach is wilted, then season stew with salt and pepper if needed.



Adapted from Cuisine at Home Issue 125

Feta Topped Pitas with Pepperoncini



I made these Pitas to go along with a Greek Pork and Spinach Stew. Make extra. You may think it's not necessary, but believe me, you'll be glad you did. The Olive Wood Smoked Olive Oil adds an interesting subtle smokiness to the pita bread.

1/4 cup crumbled feta cheese
2 T. chopped pepperoncini
1 T. chopped fresh parsley
1 t. minced lemon zest
1/4 t. minced fresh garlic
salt and black pepper to taste

 2 - 3 pitas

Preheat oven to 350 degrees F. 

Combine feta, pepperoncini, parlsey, 2 t. oil, zest, and garlic; season with salt and pepper

Brush both sides of the pita bread with the olive oil. Top pita with feta mixture and transfer to a baking sheet.

Bake pitas until lightly browned, 8 - 10 minutes. Cut into wedges and serve.

Adapted from Cuisine at Home Issue 125

Monday, August 21, 2017

Grilled Ham Steaks with Balsamic Fig Glaze and Chimichurri Sauce


This recipe intrigued me. Grilled ham steaks with chimichurri sauce AND a balsamic fig glaze? I almost made just one of the condiments and then thought better of it and went for both. You need to do the same! It only takes a few minutes to prepare each of them and they add unique flavors to the grilled pork. 

We had a delicious dinner with these and certainly had enough leftovers for carry to work lunches! 

1/2 cup firmly packed brown sugar
1/2 - 1 T. kosher salt
1 T. chili powder
1 t. ground black pepper
1 t. onion powder
1 t. garlic powder
1 t. cayenne pepper
6 (1/2 inch thick) ham steaks or pork sirloin cutlets, about 2 pounds

Spray grill rack with nonflammable cooking spray. Preheat grill to high heat - 400 - 500 degrees F.

In a small bowl, combine brown sugar, salt, chili powder, pepper, onion powder, garlic powder, and cayenne.

Pat pork dry with paper towels, and sprinkle both sides with seasoning.

Grill pork over direct heat, turning every 5 minutes, until a meat thermometer registers 145 degrees F., about 20 minutes. Let rest for 10 minutes.

You can also use an indoor grill pan and cook the pork on the stove top. Remember to brush the pan with olive oil while the pan heats.

Serve with Cilantro and Roasted Onion Chimichurri Sauce and Black Mission Fig Glaze


Adapted from Louisiana Cookin' magazine

Sunday, August 20, 2017

Cilantro and Roasted Onion Chimichurri Sauce


Chimichurri sauce is an uncooked sauce used for grilled meat. It is made of finely chopped parsley, minced garlic, olive oil, oregano, and either vinegar or lemon juice.

By using a flavored olive oil that includes cilantro, this chimichurri is big on flavor and would be delicious with any grilled meat. I served this batch with grilled ham steaks. Oh, so good!

And I can't wait until I can top some grilled steak tacos with this delicious chimichurri sauce!

1 cup finely chopped parsley
1 cup Cilantro and Roasted Onion Olive Oil
1/2 cup finely chopped cilantro
1/4 cup fresh lemon juice
2 T. minced garlic
1 T. kosher salt
1 T. dried oregano
1 T. crushed red pepper

In a large bowl, combine all ingredients.  Cover and refrigerate 1 hour before serving .

Black Mission Fig Glaze



Lolly is going to let you in on a huge secret.  Figs + pork = Heaven on earth.

If you want an impressive glaze for your holiday ham, the next grill full of pork chops, or ham steaks, which is what I glazed tonight, here's your recipe. You can thank me after you've tasted!

3/4 cup fig preserves
1/4 cup Black Mission Fig Balsamic Vinegar

In a small saucepan, bring preserves and vinegar to a boil over medium heat. Serve warm.

Saturday, August 19, 2017

Sweet and Spicy Jalapeno Hot Wings


For this recipe, you'll need some hot pepper jelly. During the summer months, I love to make red cayenne or green jalapeno jelly. For this batch of wings, I used the green pepper jelly. Upon further reflection, the red cayenne jelly would have made a prettier presentation. You can purchase these jellies at the grocery or specialty stores, but it's always nice to make your own!

Here's the recipe for both jellies:  Green Jalapeno Pepper Jelly or Red Cayenne Pepper Jelly 

1 t. fennel seeds
2 T. all-purpose flour
1 t. salt
1/2 t. granulated garlic
1/2 t. ground cumin
1/4 t. ground black pepper
2 lbs. chicken wingettes and drumettes
6 T. unsalted butter, melted
1/2 cup hot pepper jelly, melted
2 T. Cajun hot sauce
Garnish:  sliced green onion

Preheat oven to 475 degrees F.  Spray a large rimmed baking sheet with nonstick spray.

Grind fennel seeds in a mortar and pestle or electric spice grinder.  In a large bowl, whisk together fennel, flour, salt, garlic, cumin, and pepper.

Add chicken, one piece at a time, until well coated. Arrange chicken skin side down, in a single layer on prepared pan. Lightly spray with cooking spray.

Roast for 15 minutes. Turn wings, and roast until browned and crispy, about 15 minutes more.

In a large bowl, combine melted butter, melted pepper jelly, and hot sauce. Add hot chicken wings, tossing well to coat. Place chicken wings in a serving bowl. Garnish with green onion, if desired.


Adapted from Lousisa Cookin' Vol. 20, Issue 4

Thursday, August 17, 2017

Meatloaf with Caramelized Onion Jam









I love meatloaf. I love it made from beef, pork, a mixture of the two. Toppings can be ketchup, a spicy Southwest sauce, or in this case topped with Caramelized Onion Jam.  I canned a few jars of that delicious jam a couple of years ago and it still always amazes me how perfect it is! And my secret ingredient for meatloaf? Not bread crumbs, not bread soaked in milk, but old fashioned oats. Yes, your regular plain old fashioned oatmeal. It gives such a different texture to the meatloaf plus you gets the healthy benefits of who grain oats.

Let's make the meatloaf.

1 1/4 - 1 1/2 lb. ground chuck
1/2 yellow onion, diced (about 1/4 cup)
1/2 green bell pepper diced (about 1/4 cup)
1/4 cup ketchup
2 t. Worcestershire sauce
1 t. minced garlic
2 eggs, lightly beaten
1/3 cup old fashioned oatmeal (you may need a little more depending on how much ground chuck you use)
1 t. salt (give or take)
1/2 t. freshly ground black pepper

Preheat oven to 375 degrees F. Spray a loaf pan or a baking dish with non stick spray.

In a large bowl, combine all ingredients just until combined. Either use a fork or your very clean hands. Too much mixing will result in a tough meatloaf.

Spoon meatloaf mixture into the loaf pan without packing it down. If you're using a baking dish, gently shape into a loaf.

Bake for 30 - 40 minutes. Remove from oven and carefully spoon the caramelized onion jam over the top of the hot meatloaf. Return to oven for another 5 minutes or so until internal temperature reaches 165 degrees F.

Serve immediately.


Roasted Dill Potatoes


This is a very easy recipe that can be cooked alongside roasted meats or meat loaf as I did. A general rule of thumb for me when judging how many potatoes to cook is one medium potato per person and then one extra. If you have big appetites, cook two extra!

The Wild Fernleaf and Dill Olive Oil adds the perfect flavor and aroma of dill. A quick toss with the olive oil, a little salt and pepper and 20 minutes later, you have a beautiful tasty side dish.

4 - 5 medium potatoes, peeled and cubed
salt and pepper to taste
fresh dill sprigs for garnish

Preheat oven to 375 degrees F. Place potatoes in a large bowl and drizzle with the olive oil. Sprinkle on salt and pepper and toss to coat all the potatoes evenly with the olive oil.

Spread in a single layer on a baking sheet and bake/roast for 25 minutes or so until potatoes are tender and beginning to brown. Top with a little fresh dill for garnish. Serve immediately.


Monday, August 14, 2017

Baked Red Snapper with Herb Gremolata



First things first.  What is a Gremolata you ask? Simply put, it's a cross between a condiment and a garnish. It adds that perfect "something" that some dishes need to take them from Excellent to Superb.

The three basic ingredients for a gremolata are garlic, parsley, and lemon. From there, you can add different herbs, as I did for this recipe or olives to make it more of a condiment.

I'm fortunate enough to have a bottle of Milanese Gremolata Olive Oil. You can guess what ingredients the olive oil is infused with:  garlic, lemon, parsley. This really amps up the flavor.

Let's make the Gremolata first:

1/3 cup finely chopped parsley
2 T. EACH finely chopped dill, tarragon, and chives
1/4 cup extra virgin olive oil or Milanese Gremolata Olive Oil 
zest of one lemon
3 T. fresh lemon juice
2 t. minced garlic
salt and pepper to taste

In a medium bowl, combine the herbs, olive oil, lemon zest, lemon juice, garlic; season to taste with salt and pepper.

Set aside while you cook the red snapper.


For the red snapper, you'll need:

1 - 1 1/2 lb. red snapper fillet
1 T. Milanese Gremolata Olive Oil
Salt
Pepper

Preheat oven to 400 degrees F. Lightly oil a baking dish.

Score the skin of the fish and make sure it is completely dry. Rub the fish lightly with the olive oil and season well with salt and pepper.

Place in oven and bake 16 - 18 minutes or internal temperature reaches 145 degrees F. The cooking time will depend on how thick a fillet you have.

Transfer to plates and top with herb gremolata. Serve with lemon wedges.



Sunday, August 13, 2017

Ginger Chicken Mushroom Soup with Rice Noodles



I'm a little under the weather with allergies. So much so I've lost my voice which may or may not be a good thing.

I knew chicken soup would definitely make me feel better. But, as normally happens with my food based brain, I immediately started thinking of how I could make a different variation.

Asian flavors came to mind and I hope you'll be as pleased with this one as I was.  It definitely made me feel better inside and out.

If you don't want to use chicken, this soup would be delicious with shrimp or tofu instead. Simply alter the chicken stock with vegetable stock.

I began by making a marinade for the chicken. Using a blend of Honey Ginger Balsamic Vinegar and Garlic Olive Oil as the base, the chicken is already full of flavor before adding it to the flavorful soup base to cook. 

3 T. Honey Ginger Balsamic Vinegar
3 T. Garlic Olive Oil
1/4 t. ground ginger
1/2 t. salt
1/4 t. dried red pepper flakes
1/4 t. anise seeds
2 boneless, skinless chicken thighs 
12 cups chicken stock
1 T. minced garlic
4 green onions, white and some green, thinly sliced (thinly slice the darker green tops and reserve)
2 t. grated fresh ginger
2 T. soy sauce
4 oz. mixed mushrooms (I used baby portabellas, oyster, shiitake)
1 medium bok choy (remove hard bulb end, dice the white part, thinly slice the greens)
6 oz. rice noodles, broken up into a few sections
1 T. Honey Ginger Balsamic Vinegar

Toppings:  Sesame oil, thinly sliced green onions, black and/or white sesame seeds, dried red pepper flakes.

In a medium bowl, whisk together vinegar, olive oil, ginger, salt, red pepper flakes, and anise seeds. Place chicken into marinade and, using tongs, turn chicken until completely coverd with marinade. Cover and place in refrigerator for several hours.

Remove chicken from refrigerator, and dice into 1/2" inch pieces discarding any fat on chicken.

Bring chicken stock to a gentle boil in a large Dutch oven. Add garlic, onions, ginger, and diced chicken. Reduce heat to maintain a simmer. Let cook for 20 - 30 minutes.

Add soy sauce, mushrooms, prepared bok choy. Let cook for 5 minutes. 

Add rice noodles and let simmer for 7 - 8 minutes. Add the final tablespoon of Honey Ginger Balsamic Vinegar right before removing from heat.

Ladle into individual bowls and top with your choice of a drizzle of Sesame Oil, thinly sliced green onions, black and/or white sesame seeds, dried red pepper flakes.


Friday, August 11, 2017

Wing Wednesdays: Old Bay Wings


This has been a very hectic week. I missed Wing Wednesdays, so this week you've had to wait until Friday! The concensus is this is one of our favorite wings so far! Don't neglect the fresh citrus squeeze at the end. It adds the perfect POP.

Three ingredients, 5 minutes prep, and the wings are in the oven cooking! 

1 1/2 lbs. chicken wings, separated, tips removed
olive oil
Old Bay Seasoning

Preheat oven to 375 degrees F. Spray a baking sheet with non-stick spray.

Place wings in a large bowl and drizzle with olive oil. Using tongs, toss wings until completely coated with the olive oil.

Next, LIBERALLY season with Old Bay Seasoning. Again, use the tongs to toss the wings. You want a nice heaving coating of the seasoning.

Place the wings in a single layer on the baking sheet. Bake for 30 - 35 minutes until wings are cooked through to an internal temp of 165 degrees F.

Place on a serving plate or tray and serve with lemon and/or lime wedges.


Tuesday, August 8, 2017

Lunch with Gadsden Style Magazine


A few weeks ago, I was honored to be featured in an article for Gadsden Style Magazine. The menu for our lunch is pictured above.

The pictures to follow are of the table for our luncheon. When your name is Fleur de Lolly what are you going to use for your table accents besides the iconic Fleur de Lis?  The Spode china made an appearance along with a new table runner that was a Mother's Day gift this year.

I was pleased with the results. We had a lovely afternoon!